Ingredients
Scale
- 3 large egg yolks
- ½ cup unsalted butter, melted
- 1 tablespoon fresh lemon juice
- ½ teaspoon Dijon mustard (optional)
- A pinch of salt
- A pinch of cayenne pepper (optional)
Instructions
- In a heatproof bowl, whisk the egg yolks and lemon juice until smooth and slightly thickened.
- Place the bowl over a saucepan with simmering water (double boiler method), ensuring the bottom of the bowl doesn’t touch the water.
- Slowly drizzle in the melted butter while whisking continuously until the sauce thickens.
- Remove from heat and stir in salt, Dijon mustard, and cayenne pepper if using.
- Serve immediately over eggs Benedict, asparagus, or grilled meats. Enjoy!